Ingredients for Chicken And Bean Stew
- Boneless Skinless Chicken Thighs
- Ground Cumin
- Ground Black Pepper
- Olive Oil
- Low Fat Alfredo Sauce
- Great Northern Beans
- Low Sodium Chicken Broth
- Red Onion
- Green Chili Peppers
- Garlic Cloves
- Sharp Cheddar Cheese
- Fresh Parsley Leaves
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How to Make Chicken And Bean Stew
- Season chicken pieces generously with cumin and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Brown chicken in batches, ensuring not to overcrowd the pan, for about 5-7 minutes per batch, until lightly browned.
- Transfer browned chicken to a 4-quart slow cooker.
- Add Alfredo sauce, drained and rinsed beans, chicken broth, chopped onion, minced jalapeños, and minced garlic to the slow cooker.
- Stir well to combine all ingredients.
- Cover and cook on low for 4-5 hours, or on high for 2-2.5 hours, or until chicken is cooked through and tender.
- Taste the stew and adjust seasoning with salt and pepper as needed.
- Serve hot in bowls, garnished with shredded cheddar cheese and fresh parsley.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
4g
Fat
11g
Carbs
4g
